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QUENELLES, LOBSTER (for Fish Soups)

Take the meat, pith, coral, and spawn of a small hen lobster, and pound it to a paste. Mix with it two table-spoonfuls of finely-grated bread-crumbs and three ounces of butter. Season the forcemeat with a tea-spoonful of anchovy, a little salt, nutmeg, and cayenne, and moisten with the yolks of two eggs and the white of one. Test a little piece, to be sure that it is properly seasoned and firm, and if necessary, add the yolk of another egg. Mould the forcemeat into small quenelles, and brown these in hot fat, or poach them in boiling water. They may be served with fish, soup, or with good gravy poured over them, as a breakfast or supper dish. Time to fry, according to size. Probable cost of lobster, 1s. to 2s.